You could also add cayenne pepper to taste. Adjust seasonings to your liking.

Enjoy!

We use this on chicken enchiladas, bean burritos, tacos, etc.

For easy bean burritos: take 1 pkg large flour tortillas, divide 1 can of refried beans between them – spread a hefty tablespoon (at least) down the center of each tortilla, then spoon 1 to 2 tablespoons enchilada sauce on each, and lastly top with cheddar cheese. Roll up into burritos, place in a 9×13 pan, and bake at 350 degrees for about 20 to 25 minutes until they’re hot.

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11 Responses

Brilliant! I agree that it’s nutty to pay so much for a teeny weeny can. We use enchilada seasoning in our kitchen. On the topic of enchiladas, you may enjoy this easy and delicious recipe for cheesy enchiladas – I can make it with stuff right out of my food storage. Enjoy! http://tinyurl.com/cb3d6y

Since it is mostly tomato sauce, I would think water bath canning would be ok. The biggest difference between this and spaghetti sauce is the spices (and I’ve water-bathed spaghetti sauce many times with no problem). I’m thinking 30 minutes may be correct to water bath can, but you might look it up to double check. Better safe than sorry! 🙂

I found a recipe on Recipezaar you posted. It was your canning Enchilada recipe. In it was a link to your Spagetti sauce recipe that took a 106 oz can of Contidina tomato sauce. Urgh!!!!!!!!! somehow I lost the recipe for the tomato sauce. Have spent hours on internet searching (mondo size etc). While searching I found your home website but still cannot find the spaghetti sauce recipe for canning. I see your posts are outdated so sincerely hope all is well with you. My prayers are with you.

I canned the spag sauce before and it was great!!!! Is there any way you can direct me to the spag sauce recipe?

I’m glad you found the recipe! It’s a staple in our house. 😀 There is a “search” feature on our blog where you can type in any phrase and it will show you where it’s located. I have to use it myself sometimes. LOL

I am only able to update the blog sporadically – I apologize for the lack of recent posts. Our lives have taken a turn that was completely unexpected, but has been a huge blessing. I’ve become the daytime caregiver for our infant great-nephew, and it has been one of my life’s greatest joys. 😀 More on that in a bit.

Hi! I’ve canned a delicious enchilada sauce recipe before, but the taste was far inferior to when I had made it fresh. I wondered if I had cooked it too long in the por before canning it. You don’t mention instructions or cooking time with your recipe, so I was wondering if you cook it long before canning it. Any advice would be appreciated. Blessings!

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Just a disclaimer - use the information contained within these pages at your own risk. We are not responsible for misuse, misunderstanding, or injury resulting anything listed on this blog. I have a great number of opinions on a wide variety of topics and reserve the right to be wrong. :o) However, I do hope that others can learn from some of the mistakes I've made, and that is one reason I started blogging. My sole purpose in life may just be to serve as a warning to others! :o)